Light and sweet biscuits are topped with juicy strawberries and fluffy whipped cream.

Yield: 6 servings

Difficulty Rating: Intermediate

Nutritional Highlights: Just eight medium strawberries provide more than 150 percent of your daily value for the disease-fighting vitamin C.

Recipe From: Tennessee Home and Farm



  • 2 cups all-purpose flour*
  • 3 tablespoons plus 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, cut into pieces
  • 1 large egg, beaten
  • ½ cup half-and-half
  • 1 teaspoon vanilla extract
  • 1 egg white, beaten
  • 2 cups whipped cream

*See Tips & Notes section for gluten-free substitution.


Tips & Notes

Gluten-free Substitution: Replace all-purpose flour equally with prepared, gluten-free all-purpose flour mix. Check flour ingredients for any spelt, oat or wheat ingredients as these are not gluten-free.



  1. Mix strawberries in a bowl with sugar and let stand for at least 1 hour. Adjust sweetness with sugar if necessary.
  2. With oven rack in lower middle position, heat oven to 450 degrees.
  3. In food processor, pulse the flour, 3 tablespoons sugar, baking powder and salt. Add butter and process until the mixture resembles coarse meal.  Put into large bowl.
  4. In a small bowl, mix the beaten egg with half-and-half, and vanilla. Add to flour mixture and stir until just combined.
  5. Turn the mixture onto floured surface (mixture will be sticky) and knead just until dough comes together; be careful not to overwork.
  6. Pat dough into large rectangle, about ¾-inch thick. With a 2 ½-inch fluted biscuit cutter, cut out 6 dough rounds.
  7. Place on a baking sheet and brush the tops with egg white. Sprinkle with the remaining tablespoon of sugar.
  8. Bake until the biscuits are golden brown, about 13 to 15 minutes.
  9. Begin to assemble shortcakes: When cooled, slice biscuits in half. Place bottom halves on individual plates. Spoon a portion of the fruit and then whipped cream over each. Top with remaining biscuit half and serve immediately.
Recipe From: Farm Flavor -

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  1. Shay says:

    Looks yummy! Just pinned it!


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